🧪eNumbers.orgSearch Additives

Xanthan Gum (E415) — What You Need to Know

Generally Safe(8/10)Natural

The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.

What Is Xanthan Gum?

Xanthan gum is a polysaccharide produced through the fermentation of sugars by the bacterium Xanthomonas campestris. Despite being produced by a bacteria, it is widely considered safe and is commonly found in gluten-free foods where it mimics the binding properties of gluten. It is one of the most effective thickeners available, requiring only tiny amounts to significantly increase viscosity.

What Is It Used For?

Thickens and stabilizes salad dressings, sauces, soups, and beverages. Essential in gluten-free baking to provide the elasticity and binding that gluten normally provides. Also used in cosmetics and industrial applications.

Function: Thickener, stabilizer, emulsifier
5 mg
Dataset exposure estimate

Exposure figures are population-level references, not personal limits. Actual intake varies by diet, product and jurisdiction.

Regulatory & Editorial Context

📊
Acceptable Daily Intake (ADI)
No ADI established — considered safe without a defined limit
🏛️
Regulatory Status
🇪🇺 EU: Authorized
🇺🇸 US: Approved
🇯🇵 JP: Approved
🇦🇺 AU: Approved
🇨🇦 CA: Approved
⚠️ Key Concerns

Generally very safe. Some people, particularly those with irritable bowel syndrome (IBS), may experience digestive symptoms like bloating, gas, and diarrhea when consuming large amounts. People with severe corn, wheat, soy, or dairy allergies should be cautious, as xanthan gum may be produced using these substrates. Pre-term infants have experienced serious enterocolitis from xanthan gum-thickened products — it is not recommended for use in infant formulas.

Editorial context score

eNumbers.org currently assigns Xanthan Gum an editorial context label of Generally Safe with a score of 8/10. This is 0.2 points below the database average for thickeners (8.2/10). Dataset reference year: 2017.

This score is not issued by EFSA, FDA, WHO or another regulator.

Commonly Found In

Salad dressingsSaucesGluten-free breadIce creamYogurtCosmetics
Example brands:
Bob's Red MillNewman's Own

Always check the label for E415 or 'Xanthan Gum'

▶Chemical Information
CAS Number: 11138-66-2
INS Number: 415
Also known as: E415, INS 415, Xanthomonas campestris polysaccharide

Primary Sources

Source review: 2026-08-08

Official references relevant to this page. Check the agency record for current permitted uses, limits and jurisdiction-specific wording.

How eNumbers.org uses sources →

Frequently Asked Questions about Xanthan Gum

Current dataset status: FDA — GRAS; EFSA/EU — Authorized. Reported concerns: Generally very safe. Some people, particularly those with irritable bowel syndrome (IBS), may experience digestive symptoms like bloating, gas, and diarrhea when consuming large amounts. People with severe corn, wheat, soy, or dairy allergies should be cautious, as xanthan gum may be produced using these substrates. Pre-term infants have experienced serious enterocolitis from xanthan gum-thickened products — it is not recommended for use in infant formulas. Regulatory status and individual risk are not the same; check the primary sources and permitted conditions of use.

Quick Facts

E-Number
E415
INS Number
415
Category
Thickeners
Origin
Natural
FDA Status
GRAS
EFSA Status
Authorized
ADI
No limit
Dataset Review
2017
Ingredient-level Dietary Notes
Vegan: ✅ YesHalal: ✅ YesKosher: ✅ YesGluten-Free: ✅ Yes

Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.

Quick Links

Disclaimer: This information is for educational purposes only and is not medical advice. Always consult a healthcare professional for health-related decisions.

Related Additives

Other thickeners in the same family

Guar Gum (E412)Carrageenan (E407)